Comments

seems a fairly even split (especially with a small sample size). I wonder if there’s a lesson / opportunity for restaurateurs. It seems that 2/3 of folks have an inconsistent, but potential interest in apps. I personally hesitate as i find often app’s are over-priced or hard to share (I enjoy sharing an appetizer… though not my entree), or simply uninteresting (really… bruschetta… wow.. how creative).

With just a bit of culinary effort, (and a touch of waitress up sell) I bet you could extract an extra 10% from each table… which adds up.

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Caroline Potter

Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.